04 July 2007

Cheater, Cheater ... Sticky Bun Eater

I am not a morning person. I need a good half hour between waking up and engaging in conversation any more complicated than yes or no. I do not wake up and hum as I brush my teeth. And as much as I love breakfast food, I don’t much like cooking in the morning. I usually wake up with an appetite, and getting food in my system is generally part of the successful road to a fully functional, conversational me. Having to undertake any labor more serious than stirring or waiting by the oven for toast can be a recipe for disaster.

Growing up, Sunday mornings meant something special for breakfast, like cinnamon rolls or raspberry crumb cake. And as wonderful as those gooey, pull-apart cinnamon rolls are, they involve yeast, and work, and worst of all, waiting. Get up early to let dough rise (an hour!), roll it out and bake it (another hour!)? Hello, the weekend, sleeping in? The hungry-grumpy me that would result is a picture no-one wants to see, besides I probably would have resorted to eating a bowl of cereal an hour ago. Of course, one could always go out for breakfast, which would probably involve long lines and more waiting, boisterous children, and mediocre toast. And I’d have to get dressed.

So what’s a girl to do? Well, she makes ‘quick cinnamon buns,’ a happy marriage of biscuit-like dough in cinnamon roll form. No yeast involved, just a quick stir of ingredients and they’re in the oven before you know it. These don’t quite have the luscious pull-apart texture that comes from yeasted dough, but that doesn’t mean they aren’t good. And I’m not complaining because I am sitting at home, in my pajamas, eating a homemade cinnamon bun, warm from the oven.

Quick Cinnamon BunsThe comfort of a homemade cinnamon bun without the wait for yeasted dough, what could be better? You could also add raisins to the filling if you'd like.

1. Preheat the oven to 425F. Grease an 8-inch square pan. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt. In a glass measuring cup combine the butter and buttermilk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold the mixture together in a few swift strokes, stirring only until combined. Transfer the dough to a lightly-floured work surface and roll to a rectangle about 10x18 inches.2. Combine the filling ingredients and sprinkle them over the surface of the dough. Starting from the short side, gently roll up the dough. Cut the dough into 2 inch lengths, you should have about 8-9 rolls. Snuggle the rolls together in the prepared dish and bake for 20-25 minutes.3. Stir together the glaze ingredients and drizzle over the rolls.________

Your description of a non-morning person is one I resonate with! Just hand me a cup of coffee and I will speak to you in a half-hour or more. Your sticky buns look wonderful. Thanks to Blogger of note I found your site. Very yummy. Thank you!

Some years ago, cinnamon rolls were a breakfast staple when I used to visit Thompsons Bakery on the island of Utila. Dempsey Thompson was very proud of his cinnamon rolls and his Johnny cakes and rightly so. Your post brings back some great memories :)

Wow, what an overwhelming response! I had no idea cinnamon buns could spark such cacophony. I'll get to individual responses when I have a free second (sorry, I don't speak Turkish!) but welcome to any new readers!

I really wish the recipe for hot tasty cinnamon buns would just be pick up phone (or open website), place order, and they will be at my door within 30 minutes, then they will be in my stomach within +10seconds.. Your entry makes me midnight hunggy.

oh... these babies look so delicious. great, u have recipes as well. now i can try to learn how to make. i can get my mum to get a look at these. plus my friend is taking up culinary arts, he loves to try making new things himself. I'll reommend your blog tp him.

Hi Mercedes!! With interesst I have read your special blog about food, deserts, bakery etc. From Switzerland, I send you here a link from my kolleque, Ivo Adam. He's a mortime championship winner of the world culinary cup! www.ivoadam.ch. There you will find some recipes, his new cooking book (first place in europe) and many more informations. Hope you will enjoy it! Sunny regards from Switzerland!!

on top of how delicious your recipes look, I am so impressed with your writing... I hate cooking, but read your recipes because the stories were so interesting. EXCELLENT writing! It's the way I would write if I could express myself better. You should write a book.

if you ever do read this (wadng past the other 76 comments) i'd like to say this is a nice 'un. i mean, there are other cookery blogs, but this one makes me hungry just by reading, without the pictures!Great job!!!

As Fully certified Clown I just know I can not even attempt to make these Buns, I would be covered in the sticky stuff in no time at all, any chance of coming round next weekend and showing me How?I love to bake, I think!Bumble clown

Those pics of the fresh cinnamon buns looked so good, I almost felt indecent for looking at them. As for baking in the morning, even with your helpful recipe I'm still more of a "pre-made, pre-packaged Pillsbury" gal.

I'm truly honored and flattered at the recognition I've recieved and the comments that have been left here. I hope you all will excuse me if I can't respond to you individually, but I appreciate all the messages!

Made these on Saturday morning, and my husband LOVED them. I found that they are delicious fresh, but not as good on the second day. I guess that's where the yeast may come in handy. But as a shortcut, this is a great solution. Thanks! :)

have you tried using frozen bread dough? if you thaw out (overnight so you don't have to get up early) and then just roll that out, add mix on top, roll combine carmel for oven there is alot less mixing!Agreed, nothing better in the morning then warm carmel/cinnamon rolls!

Hi Mercedes, I've tried this one too and now blogged about it, you are so amazing with these recipes! I use a mix of whole wheat and white flour and I'm afraid the whole wheat part made them a bit dry but now I know for next time. Leftover cream cheese icing from the carrot cake was just right on top too! I can't make pastry or roll-out doughs very well, they frustrate me to pieces but this was a snap. Awesome job, I look forward to what you cook up next. Thanks very much again!MissBehavin

I made these this morning. My family wasn't expecting much when I told then there wasn't yeast, but the rolls looked beautiful. Crispy edges and warm, chewy, cinnamony insides. Really tasty. A keeper. Thanks!

Hi-I just made these this morning. I used cake flour since it was what I had on hand. They came out very good but they did taste very cake-ish. I can't wait to try them with regular flour. Thanks for posting this recipe.